Recipe - My ultimate Thai green curry

I have requests for this when my mates are hungover or, weirdly, when they have a cold. Fragrant Thai food with a little spice really clears blocked noses, and is just so comforting. This is also perfect food to do when you have lots of people round as, like chilli, you can place it on the table with some rice and just let everyone tuck in.

Method

Heat the oil in a frying pan over a medium heat. Add the garlic, ginger,spring onions,lemongrass and chillies. Stir-fry for 3–4 ,inutes until they are soft.

Up the heat and add the lime zest and juice.

Stir in the curry paste.

Stir-fry for 3 minutes then add the chicken.

Stir the chicken round well, then add the coconut milk immediately. Check the chicken is cooked by cutting open a slice to make sure there is no sign of pink flesh.

Mix the stock cube into the boiling water. Pour into the pan.

Simmer for 5 minutes until the chicken is cooked.

Then add in the green beans and cook for a further 5 minutes.

Scatter with coriander and serve.

Optional extras

Green peppers would work very well instead of the green beans, and if you want it not to be so green you could use red chillies instead of green.

Serving suggestions

This is great if you’re feeding a crowd. Serve it with some boiled rice, or even just some poppadoms. If you’re eating this in a smaller group, noodles would be amazing.

Leftovers

Put any leftovers in an airtight container and keep for up to two days in the fridge or for up to three months in the freezer. To reheat, defrost thoroughly and reheat gently in a saucepan until piping hot.

Credit

This recipe taken with permission from:
From Pasta to Pancakes: The Ultimate Student Cookbook
Tiffany Goodall
Published by Quadrille
RRP £9.99
Photography by Claire Peters